Sweet Potato, Savoy Cabbage And Chicken In A Light Curry Sauce

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Average Rating: 5 | Rated By: 2 users

The beauty of this main dish is it’s subtle taste and creamy texture. If you like a more pronounced spicy flavour just add a pinch of cayenne.

Serves 4 family style


  • 1 tbsp. coconut or extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, crushed + 2 tbsp. organic GF curry powder
  • 1 organic tomato, cut to small pieces
  • 2 cups coconut milk
  • 2 cups peeled sweet potatoes cut into small bite size pieces
  • 2 cups organic savoy cabbage cut into small bite size pieces
  • 2 organic carrots, diced
  • 8 organic or free-range skinned, boneless chicken thighs, cut into small bite size pieces
  • 1 tsp. sea salt or to taste
  • 1 cup organic cilantro, chopped
  • 2 tbsp. freshly squeezed lime juice
  • 2 tbsp. all purpose GF flour and ½ cup water, whisked together for thickening
  • Instructions

  • Heat coconut oil in a large saucepan, add onions and cook until soft.
  • Stir in garlic, curry powder and tomato until well combined, and then add coconut milk, sweet potatoes, savoy cabbage, carrots, chicken and salt.
  • Bring to boil, reduce heat to low and cover with a lid. Cook for 30 minutes
  • Add cilantro, lime juice and thickening mix and cook until the sauce thickens about 5 minutes, stirring occasionally.
  • Serve with lime wedges and fresh cilantro over basmati rice.

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